Roasted Kalette Salad with Pomegranate and Feta
4 cups organic kalettes, trimmed, washed, thoroughly dried
1 Tbs Seasons Picholine Extra Virgin Olive Oil
2 scallions, thinly sliced
3 Tbs pomegranate arils (seeds)
2 Tbs crumbled feta
1 Tbs fresh mint, chopped
1 Tbs toasted walnut pieces
Fresh lemon zest
Preheat oven to 350 degrees.
Place kalettes on a parchment lined baking sheet. Drizzle with 1 Tbs extra virgin olive oil. Mix well and spread kalettes into single layer. Roast 15 minutes, or until edges of leaves become crisp. Allow to cool 2 minutes.
While kalettes are roasting, combine dressing ingredients in a medium stainless bowl. Add slightly cooled kalettes, scallion, pomegranate arils, feta, walnuts, and fresh mint and toss to coat with dressing.
Divide on 6-8 serving plates. Garnish with fresh lemon zest.